White Chocolate and Raspberry Blondies
Soft white chocolate blondies with crunchy edges and bursts of fresh raspberries make this a blondie recipe you will be making time and time again for everyone to enjoy
Equipment
- 20 cm x 20 cm (8" x 8') square baking tin
Ingredients
- 160g (⅔ c) butter
- 155g (¾ c) soft brown sugar
- 80g (⅓ c) white sugar (granulated sugar)
- 2 eggs size large
- 1 lemon zested
- 1 teaspoon vanilla essence or vanilla extract
- 225g (1½ c) plain flour all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100g (3.5 oz) white chocolate roughly chopped
- 200g (7 oz) fresh raspberries or frozen raspberries, not thawed
- 50g (2 oz) white chocolate for the top, optional
Instructions
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
- Line a 20 cm x 20cm (8" x 8") square baking tin with baking paper / baking parchment.
- Melt the butter in a small saucepan over a gentle heat. Once the butter has melted take off the heat and leave to cool.
- Optional: If you want to make brown butter blondies, continue to cook the butter for another 5-7 minutes until the foam subsides, the butter smells nutty, and the solids at the bottom of the pan are a golden brown. Tip the butter in to a bowl to stop it from cooking (it can easily burn if left in the pan).
- Tip the brown and white sugar to a medium to large mixing bowl and pour in the cooled melted butter and using an electric hand whisk, whisk until just combined.
- Add the eggs, vanilla extract and lemon zest and whisk until light and fluffy and doubled in size.
- Sift in the flour, baking powder and salt, and gently stir with a spoon until just combined.
- Fold in the chopped white chocolate and raspberries.
- Spoon the mixture in to the prepared tin and flatten out gently with a spoon.
- Place in the preheated oven for 25-28 minutes, until a skewer inserted into the middle of the blondies comes out sticky, but not covered in raw batter.
- Cool the blondies in the tin for 15 minutes then carefully lift out of the tin and place on a wire rack to cool completely.
- If you want to drizzle with chocolate, melt the white chocolate in a small ban marie (a small heatproof bowl set over a small saucepan of barely simmering water, making sure the water doesn't touch the bowl). Or melt in the microwave and then drizzle over the blondie.
- Cut in to 16 squares.
- Store in an airtight container at room temperature for up to 3-4 days, or freeze for up to 1 month.
Video
Notes
Butter – unsalted. No need to bring it to room temperature as we will be melting it before adding to the blondie batter.
Sugar – a mix of white sugar (granulated sugar if you are in the UK) and soft brown sugar. The brown sugar adds a butterscotch taste and texture, and the white sugar helps give that crispy edge.
Flour – plain flour or all purpose flour.
Baking powder – helps the blondies rise slightly, so make them taste light whilst still being gooey.
White chocolate – I personally prefer to use white chocolate bar and roughly chop it, but you can use white chocolate chips if you prefer.
Raspberries – fresh or frozen raspberries both work in this blondie recipe. You will see in the video I have used frozen raspberries in this particular batch of blondies.
Lemon zest – a little lemon zest works with the raspberries and white chocolate and adds another level of flavour to the blondies.
Eggs – size large.
Whisking the vanilla and lemon zest adds with the butter and sugar helps release the most flavour from these two ingredients, and ensures the flavour is spread evenly throughout the blondies.
Do not over mix the batter.
If using frozen raspberries, no need to defrost them, add them to the blondie batter while still frozen.
Make sure the oven is preheated before you place the blondies in to cook. If you place the white chocolate raspberry blondies in to cook whilst the oven is cool, they will come out solid, and you won't get those crispy edges and soft centre.
Do not overcook the blondie. Blondies are cooked when a skewer inserted into the middle comes out with a few crumbs attached, but no raw batter. If unsure test in a few places as you may have hit a chunk of melted chocolate. It is better to undercook blondies rather than overcook them.
Nutrition
Calories: 247kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 44mgSodium: 183mgPotassium: 93mgFiber: 1gSugar: 21gVitamin A: 288IUVitamin C: 7mgCalcium: 54mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I'd love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!